Heat the oil in a large pan and add flour-whisk for 1-2 minutes.

Add the chili powder, garlic, salt, cumin, and oregano and stir until it's a paste. I don't use all 4Tbsp of chili powder because I can't handle that much heat. I usually only add 1Tbsp-but again I am a weenie.

Gradually add the stock and bullion cubes, stirring constantly to prevent clumps and ensure cubes are dissolved.

Lower heat and reduce sauce by 1/4.

Take your leftover meat and shred or finely dice it.

Mix with the meat the refried beans and all the extras you wish to add. It's a great way to clean out the fridge or even sneak in some extra veggies!

Take a tortilla and place a large spoonful of meat mixture close to one end and roll it up. Make sure as you roll it, the filling spreads towards the ends. Place in a greased 9x13 pan and repeat until all tortillas are rolled and it the pan.

Pour sauce over enchiladas and use a spoon or fork to gently nudge the enchiladas to allow the sauce to get in between and in the ends.

Cover with foil and bake 30, remove foil and cover with extra cheese and put back in the oven until melted.

Now, if you are like me and greatly overestimate how much filling you will use, there might be some leftover. I either make a 2nd pan (doubling the sauce recipe) and then freeze the 2nd pan, or freeze the filling itself in a freezer bag (just make sure you label it).

I hope you enjoy!